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    Home - Cheesecake

    Published: Apr 19, 2020 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Birthday Cheesecake

    Jump to Recipe Print Recipe

    Make every day your birthday with this cheesecake recipe! Nothing beats a velvety and creamy easy birthday cheesecake that tastes just like your favorite childhood cake!

    whole birthday cheesecake on plate

    Cheesecake is one of my favorite desserts. It is the one dessert I have a hard time saying no to.

    Normally, I don't like a lot of fanfare for my birthday, but this easy birthday cheesecake is a wonderful way to celebrate and share with everyone

    ingredients for cake batter cheesecake

    What is birthday cheesecake?

    It is a cake batter cheesecake made with my absolute favorite cheesecake recipe with added funfetti cake batter plus extra sprinkles, because there is no such thing as too many sprinkles!

    It's the perfect fusion of birthday cake and cheesecake with an irresistible golden Oreo crust. Basically, it's the sort of cheesecake you can only make every once in a while because there is a good chance you'll accidentally eat the entire thing at once.

    mixing cream cheese and sugar together for cheesecake batter

    Ingredients you'll need

    You don't need a ton of ingredients to make this cake batter cheesecake, which I absolutely love. Chances you might already have the ingredients around!

    mixing cake mix and sprinkles into cheesecake batter
    • Cream cheese - The main ingredient! It gives the cheesecake its creamy, tangy flavor. You should use full-fat block cream cheese. Reduced-fat or whipped versions will not work in this recipe.
    • Sour cream - This adds more creaminess and tang, while also helping to get the cheesecake a velvety texture. You can use plain nonfat Greek yogurt - no other types of yogurt will work.
    • Eggs - We use the eggs to add liquid to the batter as well as act as a binder.
    • Granulated sugar - This adds sweetness to the recipe. You can use a sugar alternative, but make sure to adjust the amount you use as most sugar alternatives require less to get the same amount of sweetness.
    • Cake mix - The boxed cake mix gives the cheesecake a cake batter flavor. You can use funfetti, yellow cake, or white cake mix.
    • Extract - Vanilla is a must - I recommend pure vanilla extract for a nice vanilla flavor. If you want something that reminds you more of the cake you had as a kid, use the clear imitation vanilla extract OR cake batter extract.
    • Golden Oreos - These make up the crust of the cheesecake, It adds so much flavor! You can use any Oreos you have around as long as the flavor matches well with the cake batter. Or you can opt for the traditional graham cracker crust.
    • Unsalted butter - This is to add flavor and act as a binder for the crust.
    slice of cheesecake being pulled away on cake server

    Tools you'll need

    If you do a bit of baking, you will probably already have all of the tools needed to make this super easy birthday cake cheesecake.

    • Mixer - You can use a stand or hand mixer. But if you don't have either, some elbow grease will get you where you need to be.
    • Food processor - This is optional to break up the golden Oreos. You can also use a blender, or even keep them in a bag and crush them with a rolling pin.
    • Springform pan - I recommend using an 8-inch or 9-inch pan.
    • Aluminum foil - This is to wrap around the outside of the springform pan. I do this because otherwise water can leak into the pan when you use a water bath.
    • Oven - To bake your cheesecake
    close up of slice of birthday cheesecake on plate

    Tips for making the best cheesecake

    • Use room temperature ingredients - In order to get the smoothest birthday cheesecake and get everything blended to a perfectly velvety consistency, you need all your ingredients to be at room temperature.
    • Do not over bake - Over baking leaves you with a tough, rubbery cheesecake that is just a bummer to eat. Your cheesecake is done when the sides are set, but the middle is still jiggly like jello!
    • Don't keep checking in on the cheesecake - Opening the oven door will drop the temperature of the oven which can ruin the texture of the cheesecake as it cooks.
    • Be patient! - This is key for the best cheesecake. Allow the cheesecake to slowly cool down, and then wait until the cheesecake is fully chilled in the refrigerator before cutting. This will get you the most amazing consistency you can't resist.
    slice of cake batter cheesecake with fork

    Tips to prevent a cracked cheesecake

    • Don't overbeat the batter - Beating the batter, especially once the eggs are added. This is because air bubbles will form and become trapped in the batter and create cracks while baking. I recommend beating the eggs in a bowl, and mixing them in slowly at the end just before you add the cake mix.
    • Don't skip the water bath - The water bath allows the cheesecake to slowly rise in temperature and stay at a nice constant temperature when baking is finished. It also creates a wonderfully steamy environment that nicely sets the top and helps to prevent cracks.
    • Don't throw open the oven door - Sudden temperature drops wrecks havoc on the cheesecake and will always make the cheesecake want to crack. If you want to check for doneness, open the oven door slowly and only just enough for you to give it a little jiggle. When you are done baking, Turn off the heat, and leave the oven door open just a crack for 2 hours before removing the birthday cheesecake from the oven. I use a wooden spoon to make sure the oven doesn't accidentally close.
    • Cracks aren't the end of the world! - Even if your cheesecake does have a crack, it will still be delicious! Plus, you can cover it up easily.
    close up of inside cake abtter cheesecake on plate

    Recipes you'll also love

    First, you need to check out my Oreo cheesecake crust recipe before you make this birthday cheesecake. If you love cookie dough, you'll love my mini cookie dough cheesecakes (which can also be made in a regular 8-inch springform pan). Lemon lovers will adore this lemon meringue cheesecake and this no-bake lemon cheesecake. Caramel lovers will love this caramel nut cheesecake and this salted caramel cashew cheesecake! If you love Oreos, this no-bake Oreo cheesecake is a must! Cake batter lovers will enjoy my birthday cake ice cream, edible cake batter cookie dough, and cake batter milkshake, and cake batter frosting! 

    close up of top of birthday cheesecake

    Birthday Cheesecake

    Amanda Powell
    The best and easiest creamy birthday cheesecake you will ever try!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 55 mins
    Total Time 1 hr 15 mins
    Course Cheesecake
    Cuisine American
    Servings 1 cheesecake
    Calories 239 kcal

    Ingredients
      

    For the Crust

    • 25 Oreos
    • 4 tablespoons unsalted butter melted
    • pinch of salt optional

    For the Cheesecake

    • 16 ounces full fat cream cheese room temperature
    • 1 cup granulated sugar
    • 2 cups full fat sour cream room temperature
    • 3 large beaten eggs room temperature
    • 1 cup cake mix*
    • ¼ cup sprinkles
    • 1 tablespoon vanilla extract

    Instructions
     

    • Make the crust. Crush the Oreos until they are crumbs. Mix in the unsalted butter.
    • Press the crumbs into the sides and the bottom of an 8 or 9-inch springform pan. Wrap the outside of the springform pan well with aluminum foil. Set aside.
    • Make the cheesecake. Preheat the oven to 350 degrees F.
    • Beat the cream cheese and sugar until well-combined.
    • Beat in the sour cream until well-combined.
    • Stir in the eggs until just mixed in. Be careful to not over mix.
    • Stir in the cake mix, sprinkles, and vanilla, whisking until just combined.
    • Fit the springform pan into a larger baking pan and fill halfway up with water.
    • Pour the cheesecake batter into the springform pan. Carefully place everything into the oven.
    • Bake for 50 - 55 minutes, or until the sides are set, but the center is jiggly like jello.
    • Turn off the oven, and leave the oven door open a crack for at least 2 hours.
    • Remove the cheesecake from the oven and run a knife around the edges to separate the cheesecake from the pan. Allow it to cool at room temperature for another hour.
    • Chill in the refrigerator for 3 - 4 hours, or until fully chilled through.

    Notes

    *You can use funfetti, yellow, or white cake mix

    Nutrition

    Serving: 1sliceCalories: 239kcalCarbohydrates: 18gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 82mgSodium: 128mgSugar: 17g
    Keyword birthday, birthday cake cheesecake, birthday cheesecake, cake batter, cake batter cheesecake, cheesecake
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Betsy says

      August 21, 2022 at 7:45 pm

      Hi! I’ve made so many cheesecakes before but only with graham cracker crust, which was pre baked. Does the Oreo crust need to be pre baked? I am not making this cheesecake only making the Oreo crust. Thanks

      Reply
      • Amanda Powell says

        September 01, 2022 at 8:16 pm

        Apologies for the delay, no, it does not need to be pre-baked

        Reply
    2. Amanda says

      February 13, 2022 at 3:04 pm

      Do you make your own whipped cream topping? If so, do you have a recipe to share or do you just use cream, vanilla, and powdered sugar?

      Reply
      • Amanda Powell says

        February 13, 2022 at 3:06 pm

        I used a basic whipped cream. About 2/3 cup heavy cream with a couple of tablespoons of powdered sugar and half a teaspoon of vanilla extract and a tiny *tiny* pinch of salt.

        Reply
    3. Rita says

      February 11, 2022 at 10:05 pm

      I made this for my sister in law. It was her 88th birthday. It was a hit, much loved. Going to make it for valentines day for me and hubby. Can't wait. YUM on the way!

      Reply
    4. Amanda says

      September 30, 2021 at 9:59 am

      Can I make this 2 days before a party? Will it still be good?

      Reply
      • Amanda Powell says

        September 30, 2021 at 10:35 am

        The cheesecake itself will be fine as long as it's covered and refrigerated. I recommend not topping it until the day of the party.

        Reply
    5. Badriya Chandoo says

      June 06, 2020 at 11:44 pm

      How many Oreos and how much butter do you use for the crust?

      Reply
      • Amanda Powell says

        June 07, 2020 at 12:06 am

        Oh my gosh the whole ingredient list for the crust is missing! I don’t know how that happened! Luckily, I have a post dedicated to the crust I used, so if you can go here while I hop onto my computer to fix the recipe card, you should be good to go! https://cookienameddesire.com/oreo-cheesecake-crust/

        Reply
    6. Claudia Lamascolo says

      May 16, 2020 at 9:43 am

      WOW I think I could have eaten this whole cheesecake by myself it was so good I didn't want to share any!

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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